Mushroom Leek And Corn Filo Pies |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A very cute little pie, and can be served with a green salad and crusty bread for a light dinner.... Ingredients:
20g butter |
350g small mushrooms, sliced |
1 leek, trimmed and sliced |
2 corn cobs, kernels removed |
2 tbspns plain flour |
1 tsp mustard powder |
3/4 cup low fat milk |
15g parmesan, grated |
8 sheets filo pastry |
olive oil cooking spray |
Directions:
1. Preheat oven to 180degC. Place a baking tray in the oven. Grease 4 large muffin tins.
2. Heat butter in a medium frying pan over medium high heat. When melted, add mushrooms, leek and corn. Cook, stirring often, for 6 minutes or until mushrooms are golden. Sprinkle flour and mustard over vege mixture and stir til well combined. Remove pan from heat and slowly add milk, stirring constantly.
3. Return pan to heat and stir constanty until mixture comes to the boil. reduce heat to low and add cheese. Stir til well combined. Remove from heat, season. Allow to cool.
4. Place one sheet of filo pastry on a flat surface and spray with olive oil. Fold in half: short end to short end. repeat with another, and layer one on top of the other, You will have 4 layers at this stage. Place pastry on top of a muffin mould and gently push into the mould.
5. Fill pastry case with vege mixture. Twist edges of pastry to seal the pie. Repeat with remaining pastry and filling to make 4 pies. Spray tops of pies with oil.
6. Bake 25 mins or until golden and crisp.
7. Serve with a salad and crusty bread.
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